3 green onions, chopped
3 tbsp butter
3 tbsp creamy horseradish
1/2 cup sour cream
3 cloves garlic, minced
salt and pepper, to taste
DIRECTIONS Over medium-high heat, steam cauliflower in a covered pot in 1-2 inches of water – Steam until fork tender – About 15 minutes
Drain the water and leave the cauliflower in the hot pot. (Not on the burner) This will help pull some of the excess moisture from the cauliflower.
Fork mash the cauliflower, add the rest of the ingredients, and mash until they are the consistency of mashed potatoes.
If made into 6 servings – 4 Grams of Net Carbs per Serving
If made into 8 servings – 3 Grams of Net Carbs per Serving